80% Cabernet Sauvignon / 9% Merlot / 9% Cabernet Franc / 1% Malbec / 1% Petit Verdot.
Our intention’s to make an approachable but age worthy Cabernet that’s bold yet balanced and refined, offering bright fruit carried by supple tannins. Aging 24 months in new and neutral Taransaud French oak barrels created a round mouth-feel and velvety finish.
Watch the 2012 Cabernet Sauvignon Tasting Notes Video.
A classic Bordeaux blend from the top two vineyards in Santa Barbara County’s Happy Canyon of Santa Barbara AVA. This wine delivers all the fruit scents and flavors of associated with Bordeaux varietal wine. Aromas of cassis, blackberry, dark cherry, vanilla, black cherry, coffee bean, spice and licorice. This wine is concentrated, powerful, firm and tannic.
Both Happy Canyon Vineyard and Grassini Family Vineyards are comprised of ancient upland soils, primarily clay loam, riddled with cobbles of chert and serpentine. These deposits were swept down the canyon over thousands of years then uplifted and weathered for thousands more. The result is shallow, low-nutrient topsoil. In this environment, the vines are stressed for nutrients and water. Root growth and vine vigor are limited, ensuring smaller vines and low yields, a perfect combination for growing intensely flavored grapes.
Fermented in 4 hectoliter open top insulated fermenters in our cold winery. This allows for a long cool (low extraction) maceration and darker fruit retention. Punched down three times daily. Pressed slightly sweet to allow for both primary and secondary fermentation to complete in barrel.
2012 was an exceptional vintage for Bordeaux varietals. There were levels of fruit maturity with low sugars never seen before resulting in lighter style wines with lower alcohol and deep flavors.
Food Pairing Notes
Red Meat: Steak or a good Burger with a touch of charring helps to offset the sweetness and tannins. Cheese: Especially Cheddar or Gouda and milder blue cheese such as Gorgonzola. Not a Meat Eater: a big juicy grilled Portabello mushroom with butter and garlic is the best pairing. Sides and Seasoning: Bitter-edged veggies like broccoli rabe, grilled radicchio and roasted brussel sprouts are real winners. Also, more pungent, piney herbs like rosemary, basil and thyme really work well.